Roasted Beets, Grilled Carrots with Honey, and Fried Brussel SproutsA decadent, yet healthy appetizer trio
Course: Main Course
Author: Bob McGinn
1Bunch Multi-Color Carrots
1Cannabis Infused Honey Sticks
Sartori Sarvecchio Parmesan
FOR THE BEETS
Preheat oven to 375(F).
Toss beets in olive oil and season with salt and pepper. Smash a few cloves of garlic, take a couple sprigs of thyme and place in a pan lined with aluminum foil. Cover pan with foil and place in oven. Roast for about two hours or until beets are soft.
Remove beets from oven and let cool. When beets are cool, peel with a paper towel (wear gloves to prevent beet pigment from transferring to bare skin).
Prepare beets for plating by cutting them into any desired shape you’d like on the plate.
FOR THE CARROTS
Bring salted water to a boil in a large pot.
Peel carrots leaving about an inch of the stem on top of the carrot and pick the green tops for garnish.
Blanch carrot until almost soft, about 3-4 minutes.
Remove carrots from pot and place in an ice bath to cool for a few minutes. Remove and pat dry.
Finish carrots by grilling. Once grilled place carrots on a plate and glaze with infused honey.
FOR THE SHALLOTS AND LEEKS
Using a sharp knife cut the green top off the leek and set aside for other uses (like stock).
Cut leek lengthwise and run under cold water to remove any dirt that may remain in the layers.
Cut off the bottom root and fan out. Slice in thin strips and soak in cold water for at least a two hours.
Remove from water and pat dry.
Using a mandoline or sharp knife, slice shallots thin and separate layers.
Preheat deep fryer to 350(F) degrees
In a medium size bowl combine rice flour and cornstarch and coat leeks or shallots in the flour. Knock off excess flour off and deep fry for a few minutes or until golden brown. Cool on a plate lined with a paper towel and immediately season with salt.
FOR THE BRUSSEL SPROUTS
Cut brussel sprouts into quarters.
Slice scallions on a bias very thin.
Fry in 350 degree deep frier for a few minutes (cover frier so oil doesn't splatter)
Once finished in the frier toss with soy sauce and scallions in a medium sized bowl.
Place beets, carrots, and brussel sprouts on plate.
Add garnishes; shallots, leeks, dill, carrot tops, and cheese.